Southwest Chicken Soup

Serves 4.

2 large red bell peppers
1 whole chicken breast (3/4 pound)
1 medium onion, chopped
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
1 cup cubed jicama

Preheat broiler.

Place bell peppers on rack of broiler pan about 5 inches from heat. Broil peppers, turning occasionally, until skin is blistered and evenly browned (not burned). Remove pepper to a brown paper bag and close tightly. Let peppers stand 20 minutes.

Place chicken on rack in broiler pan. Place broiler pan so top of chicken is 5-7 inches from heat. Broil chicken 15 minutes, turning one, until juices until clear.

Cut chicken into 1/4 inch strips.

Pare peppers; discard skin. Place peppers and onion in blender or food processor. Blend until smooth.

Heat pepper mixture, chicken broth, lime juice, cilantro, salt, pepper, and garlic to boiling in 2-quart saucepan; reduce heat. Simmer 15 minutes.

Stir in chicken and jicama. Heat until hot.